Apprentice education at DIG ensures the student is an employee first!
DIG Culinary apprenticeship combines paid and structured on-the-job training with food theory classes.
Employer involvement is the foundation of our registered apprenticeship program. DIG works with you to select the best fit for your Place Of Employment.
Before a student is recommended to a State of Michigan food service establishment for apprenticeship, it must be approved according to the ACFEF National Apprenticeship Committee Standards, recognized by the local DIG Advisory Committee and has agreed to employ, pay, train and rotate apprentice(s) through the required on the job learning sections. The supervising chef (mentor) must be certified/certifiable as a Certified Chef de Cuisine®/Certified Executive Pastry Chef® or higher.